Reviews
True Taste of Etna
In addition to the wonderful wines, Zumbo vineyards put out an amazing spread of regional cheeses, meats, tomatoes, olive oil soaked bread, and various freshly made antipastos and marinated/grilled vegetables, most of which were grown ant the winery and prepared by one of the owners (Erica).
We were well educated on the area by Oreste who not only took us on a tour of the facility but spent time explaining the various types of grapes being produced.
The vineyard itself is amazing - row upon row of grape vines with white and red grapes nestled next to each other. One one side is a view of Mt. Etna and the other side a vista of mountains cresting skyward. Olive trees as well - and the special trees that appear on the wine labels.
It is a special place.
Nicholas
Book an Experience
4 Hours
Participants: Minimum 2, Maximum Not Specified
About Winery and Wines
In 1972, Salvatore Zumbo started an innovative viticultural project, planting one of the first specialized vineyards of Etna at about 750 meters above sea level. With his first five hectares, he became the forerunner of Etna’s modern viticulture, which until then was dominated by the alberello technique. The goal of Salvatore was to revive the fame and prestige of the wine production area of the DOC Etna, which was for many years in sharp decline. Sisters Erica and Ramona, proud of the pioneering work of their grandfather Salvatore, are now continuing the Zumbo family business following a conservative approach, both in the cellar and in the vineyard, which became for them a real way of life.
In order to pursue his goal, Salvatore planted 14,000 wild vines in Contrada Santo Spirito, which he grafted with buds coming from centenarian vineyards, cultivated on the slopes of the volcano. The foresight in planting quality vineyards, when many were abandoning them, makes Zumbo's family one of the historical producers of Etna.